Tangy Apricot Parfaits

• 1 box Angel food cake mix
• 3/4 cup coarsely crushed Wheaties or Total cereal (about 1 1/2 cups uncrushed)
• 1/2 tsp ground cinnamon
• 8 oz dried apricots, finely chopped
• 1/2 cup sugar substitute, such as splenda (can also use reg sugar)
• 2 cup water
• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 1/4 cup lemon juice
• 16 oz Cool whip

1. Mix cake mix according to box directions, except stir in crushed cereal & cinnamon.
2. Bake & cool according to package directions.
3. Freeze half for future use.
4. Cut other half into 3/4 inch cubes.
5. Heat apricots, sugar substitute, & 2 cups water to boiling in 2 qt saucepan over medium heat, stirring occasionally; reduce heat.
6. Simm er uncovered until apricots are tender, about 10 minutes.
7. Cool slightly.
8. Pour apricot mixture into blender container.
9. Cover & blend on medium speed, stopping blender frequently to scrape sides, until smooth, about 2 minutes.
10. Sprinkle gelatin on 1/2 cup cold water in the saucepan.
11. Heat over low heat, stirring constantly, until gelatin is dissolved.
12. Stir in apricot mixture & lemon juice.
13. Heat to boiling, stirring constantly; cool.
14. Alternate layers of cake cubes, apricot mixture, & cool whip in Parfait glasses or dessert dishes.
15. Refrigerate until chilled, at least 2 hours.

angel food cake mix, wheaties, ground cinnamon, sugar substitute, water, unflavored gelatin, cold water, lemon juice

Taken from cookpad.com/us/recipes/349573-tangy-apricot-parfaits (may not work)